Red soy sauce with blood-enriching and qi-benefiting effects and preparation method thereof
A technology of nourishing blood and qi, colorless soy sauce, applied in the function of food ingredients, preservation of food ingredients as antimicrobial, food ingredients containing inorganic compounds, etc., to achieve stable existence, enhance freshness and health care efficacy, improve absorption effect of effect
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Embodiment 1
[0049] Embodiment 1: Preparation of small molecular cluster water.
[0050] Pass tap water into a deionization device for deionization treatment until the conductivity is 15 μs / cm to obtain deionized water and measure 1 L for use. Select an ultrasonic power meter with a frequency of 30kHz, first set the magnetic induction intensity to a constant magnetic field of 0.5T, apply ultrasonic and magnetic field for 5 minutes, then set a constant magnetic field with magnetic induction intensity of 1T, apply ultrasonic and magnetic field for 10 minutes, and finally set the magnetic induction intensity to be 0.75T constant magnetic field, ultrasonic plus magnetic field for 15min, after standing to room temperature 17 O-NMR determination. After the above treatment, the half-peak width of water dropped from the original 122.74Hz to 50.47Hz. It can be seen that the number of clusters of water molecules in the obtained product changed from 11 to 5; after standing for 14 days, the half-peak...
Embodiment 2- Embodiment 6
[0051] Example 2-Example 6: Preparation of red soy sauce with the effect of nourishing blood and replenishing qi.
[0052] According to the formula in Table 1, the red soy sauce with the effect of nourishing blood and nourishing qi was prepared, and the preparation process was as follows: divide the small molecular mass into three equal parts and set aside; add red date powder, longan powder and sea cucumber powder to the first small molecular mass In water, use a mechanical stirring device to stir at 50°C for 40 minutes and then cool to room temperature to obtain Chinese medicine juice; add potassium sorbate, ferrous gluconate and zinc gluconate to the second part of small molecule water, Stir evenly to obtain trace element salt juice; add β-carotene and Monascus Red to the third small molecule water, and use a mechanical stirring device to stir evenly at room temperature to obtain pigment juice; The soy sauce (made from low-salt solid-state fermented soy sauce after vacuum d...
Embodiment 7
[0055] Example 7: Quality inspection of red soy sauce with the effect of nourishing blood and replenishing qi.
[0056] According to the detection items and detection methods in the "GB 2717-2003 Soy Sauce Hygienic Standard", the red soy sauce with the effect of nourishing blood and Qi in Examples 2-6 was tested, and the results are shown in Table 2. It can be seen from Table 2 that all indicators meet the standard requirements.
[0057] Table 2. Quality inspection results of red soy sauce with the effect of nourishing blood and nourishing qi
[0058]
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